Ligurian Seafood Stew with a Basil Saffron Creme Sauce
My Ligurian seafood stew with pan seared scallops, shrimp, flounder, jumbo lump crab meat and roasted vegetables topped with a delicate basil saffron cream will wow your guests.Try my restaurant-style dinner in your home this weekend.
Cuisine: Italian, Italian - American
Keyword: Italian cuisine, Pasta, roasted vegetables, seafood, Stew
4ozflounder or fish of your choice
4ozshrimp peeled and deveined
4oz Sea Scallops
1/4lbjumbo lump or lump crabmeat
1bulb fennel slicedsliced
2stalks celery stew cut
2carrots stew cut
2potatoes stew cut
1 onion stew cut
sea salt and black pepper
Basil -saffron cream sauce
pinch of saffron threads
1/2poundof linguine or spaghetti
preheat oven to 350 degrees
Cook pasta al dente per instruction on box, then set aside
cut vegetables and place in roasting pan with olive oil, salt and pepper to taste and toss to coat with oil and seasonings
roast for 20-25 minutes
place flounder on baking pan drizzle with olive oil, sea salt and pepper, add a little water to the pan and bake for 20 minutes
add mussels to saute pan with 2 tbsp of olive oil, cover with lid or another pan and allow to steam open (about 8 minutes)
let mussels cool then remove from shells and place in a bowl, and discard shells, but save the juices in the pan!
add heavy cream, 3/4 of the basil, and the saffron to the mussels juices, bring to a boil then reduce heat to a simmer, allow sauce to reduce by 1/3
get a saute pan very hot with a little oil and sear the scallops until you get some crusting for color, cook on each side and remove from pan.
Sear shrimp until almost done, remove from pan
In another saute pan, gently heat the crabmeat
Bring it all together
timing is everything with this dish, vegetables, and flounder should be done.
reheat pasta in a pan with a little olive oil or return to boiling water briefly, which ever method you prefer.
Place scallops, shrimp, and mussels in saute pan and reheat gently but quickly, in just a little oil or water.
take the butter and roll it in the flour to make a beurre manie and place in the sauce to finish thickening*
Place pasta in a mound at the bottom of a bowl or center of a plate
place roasted vegetables around outside pasta
place flounder in center of pasta
pour sauce over flounder, splitting it evenly between the two dishes
place scallops and shrimp around the flounder
sprinkle with remaining basil and serve immediately!
*if sauce is too thick skip the flour and just add the butter, if its still too thick add additional cream or a little white wine or chicken stock.